Ingredients
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1
-
1
-
3
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1
-
1
-
1/2
-
1/3
-
1
-
1
-
1
-
-
-
-
-
Directions
Egg-free Milk-free Chocolate Cake,This is a moist, yummy cake perfect for those who can’t have milk and/or eggs!,I quadrupled the recipe. The cake was rather crumbly and tasted distinctly like baking soda. used 6tbsp Dutch process cocoa powder. I reduced the sugar to 3 cups. used coconut oil and coconut milk. I will try reducing the baking soda to 2tsp and the vinegar to 2tbsp and see how it works out. This cake was light and fluffy and chocolatey.,Amazing cake! I can’t believe how moist it is without eggs. Made some tweaks – half wholewheat flour, way less sugar, and a mix of almond milk and water. Full details
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Steps
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1
Done
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Preheat Oven to 350f Degrees. |
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2
Done
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Prepare an 8-Inch-Square Cake Pan by Spraying With Non-Stick Spray Like Pam, or Greasing. |
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3
Done
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Set Aside. |
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4
Done
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in a Large Mixing Bowl, Combine All Dry Ingredients and Mix Thoroughly. |
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5
Done
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Add All Liquid Ingredients and Combine With Whisk Just Until Blended. |
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6
Done
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Pour Into Prepared Pan and Bake For 30 Minutes or Until Tester Comes Out Clean. |
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7
Done
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Serve With Fluffy Frosting (recipe #12586 Posted Separately) or Your Favourite Cake Icing. |
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8
Done
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Note: to Make a Layer Cake, You'll Need to Double This Recipe and Bake in Two Pans. |
